What are the classifications of China kitchen knives?

1. Slicer: used for slicing, but its use is not limited to slicing, shredding, dicing and the like. Its blade is not too thick, about 4mm up and down, and the cutting angle is relatively small, so it is relatively light to use.

On the left is a blade knife, and on the right is a mulberry knife.

2。 Bone crusher: Because the main purpose is to crush bones, the whole bone crusher will be heavier and the cutting angle will be larger. Moreover, it is not a regular rectangle, and the cutter head will be slightly inclined, partly because it is to increase the weight of the cutter head and put the whole center of gravity in front, so it will be more labor-saving to chop up the bones.

3. Military and civilian knife: it belongs to a relatively versatile kitchen knife. It can slice, shred and dice, mainly by the front end of the blade. Martial arts can chop bones and meat, mainly by the second half of the blade, and the thickness of the blade is generally greater than 4 mm.